Ras el hanout means 'top of the shop' in Arabic — the spice merchant's best blend, assembled from the finest available spices. The exact composition varies by merchant and region, but the standard blend includes cardamom, cumin, coriander, ginger, turmeric, cinnamon, allspice, rose petals, nutmeg, mace, black pepper, and sometimes more than 30 other spices. It is the most complex spice blend in the Arab world. Bloomed in olive oil before any other ingredient is added, it transforms into something extraordinary.
Blooming Spices in Olive Oil
The first step of this recipe — heating ras el hanout in olive oil for 90 seconds before adding any other ingredient — is the most important step. Aromatic compounds in spices are fat-soluble: they dissolve into the olive oil during those 90 seconds, converting the oil into a spiced fat that carries flavour into every component that follows. This is why rubbing spices on the outside of meat and roasting does not produce the same depth as cooking spices in fat first.
Serves 6 · Prep 15 min · Cook 3.5 hours
Ingredients
- 1.5kg bone-in lamb shoulder
- 4 tbsp extra virgin olive oil
- 3 tbsp ras el hanout
- 1 large onion, thinly sliced
- 4 garlic cloves, minced
- 400g canned tomatoes
- 200ml lamb or chicken stock
- 2 tbsp honey
- Preserved lemon quarter, rind only, finely sliced
- Salt, fresh coriander and mint to serve
Method
- Preheat oven to 160°C.
- Heat olive oil in a Dutch oven over medium heat. Add ras el hanout. Stir 90 seconds until fragrant.
- Increase heat. Brown lamb shoulder on all sides in the spiced oil, 10 minutes. Remove.
- Cook onion in same pot 8 minutes until soft.
- Add garlic. Cook 1 minute.
- Add tomatoes, stock, honey, and preserved lemon.
- Return lamb. Cover tightly. Transfer to oven.
- Cook 3 hours. Uncover and cook 30 more minutes until caramelised on top.
- Rest 15 minutes. Scatter herbs and serve with couscous or flatbread.
Where to buy good ras el hanout?
Middle Eastern grocery stores and specialist spice shops carry freshly blended ras el hanout that is significantly better than supermarket versions. Buy from a source with high turnover.
What is preserved lemon?
Whole lemons cured in salt and lemon juice for weeks. The rind becomes soft and intensely flavoured. Only the rind is used — discard the flesh. Available at Middle Eastern stores or make your own over a month.
Can I cook this on the stovetop?
Yes — simmer covered on the lowest possible heat for the same time. The oven produces slightly more even, gentler heat.
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Storage and Reheating
Store refrigerated up to 4 days — ras el hanout flavours intensify overnight. Freeze in sauce up to 3 months. Reheat slowly over low heat with 2-3 tablespoons of water.
Recipe Variations
- Lamb shoulder tagine — transfer after browning to a traditional tagine pot and slow-cook at 275°F for 3.5 hours
- Apricot variation — add 8 dried apricots in the last 30 minutes for the sweet-savoury Moroccan combination most common at celebrations
- Fat substitution — extra virgin olive oil is the traditional fat here. Ghee, lard, or grass-fed butter each produce slightly different results.
What to Serve With Moroccan Lamb
Serve over couscous steamed in butter or saffron rice. Fresh coriander, toasted flaked almonds, and preserved lemon strips are the standard garnishes. Traditional presentation is from a shared communal dish.
What is ras el hanout?
'Head of the shop' in Arabic — the spice seller's best blend. Typically 15-30 spices including rose petals, cinnamon, cardamom, ginger, and turmeric. No two blends are identical.
Can I make my own?
Yes: 1 tsp each cumin, coriander, ginger, cinnamon, paprika; 0.5 tsp each turmeric, black pepper, cardamom, allspice; pinch each cloves and cayenne.
Best cut of lamb?
Bone-in shoulder. The collagen thickens the sauce naturally. Boneless leg cooks more quickly but produces a thinner sauce.
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